This easy fruit dessert comes together quickly—ready in under an hour—and can be prepared ahead of time. It’s wonderful served with whipped cream or a scoop of ice cream. The homemade cherry pie filling lifts this version above typical dump cakes made with canned filling, and it’s a simple extra step worth the effort. The cobbler-like topping uses boxed cake mix for an effortless finish. Fresh cherries are ideal in season, but frozen cherries work well too.
A must-bake during cherry season!
Dump cakes are beloved for good reason: they use simple ingredients and require minimal effort. Think of them as a sweet casserole—easy to assemble and irresistible warm from the oven.
They’re especially delightful with a scoop of vanilla ice cream on top.
- Quick and easy. This cherry dump cake comes together fast and can be on the table in under an hour—one of the simplest desserts to make.
- Make-ahead. Prepare it up to 2 days ahead and keep it chilled, or freeze it for longer storage.
- Crowd-pleaser. It’s a great choice for picnics, potlucks, outdoor gatherings, and holidays. Variations like peach or blueberry dump cake travel well and are always popular.
- Works with frozen cherries. Use frozen fruit year-round—just follow the notes for handling the extra moisture.
When cherries are in season I always bake this—it’s one of our top cherry desserts, sometimes alternated with a chocolate-cherry version when chocolate is required.
Why is it called a dump cake?
Traditional dump cake recipes call for canned fruit filling and a boxed cake mix: the first two ingredients are literally opened and dumped into the pan—hence the name. This straightforward method became popular decades ago because it delivers maximum flavor with minimal fuss.
It doesn’t need to be chilled before eating, but leftovers should be refrigerated. You can leave a serving at room temperature for several hours, but fruit desserts keep best chilled to slow fermentation and spoilage.
Yes. Baked dump cake keeps in the refrigerator for 4–5 days when well covered. Reheat gently in a medium oven before serving, or bring to room temperature and serve with ice cream.
Absolutely. Properly wrapped, it will keep for about a month. Thaw at room temperature and warm slightly in the oven before serving.
Ingredient list
- Dry cake mix: a standard boxed yellow or white cake mix. Use your preferred brand.
- Unsalted butter.
- Fresh cherries: pitted. Fresh is best in season; frozen cherries also work (see notes).
- Sugar: granulated or brown sugar.
- Cornstarch: to thicken the cherry juices into a syrupy filling.
- Lemon juice: freshly squeezed for brightness.
- Optional flavorings: vanilla or almond extract, ground cinnamon or cardamom to taste.
Exact quantities are in the recipe card below. Adjustments like using a full box of cake mix require increasing the filling and using a larger pan.
Pitting cherries
If you bake with cherries regularly, a cherry pitter is a worthwhile tool. Pitting is the most time-consuming step and can be messy—wear an apron and protect clothing from flying juice.
Homemade cherry filling
Preparing a fresh cherry filling is what elevates this dessert above the basic canned version. It comes together in about five minutes and delivers bright, fresh cherry flavor.
If using frozen cherries: they contain more water and will soften faster. Avoid overcooking—just dissolve the sugar and briefly cook the cornstarch. If cherries have ice crystals from long freezing, let them drain in a colander first.
Put cherries in a saucepan with lemon juice, sugar, and cornstarch dissolved in cold water.
Cook over medium heat until it just comes to a boil, then remove from heat and let cool before adding to the baking dish.
Cake mix topping
Mixing the cake mix with melted butter produces a reliable cobbler-like topping that bakes evenly. Using melted butter prevents dry, floury pockets in the finished topping.
The mixture should be crumbly; it doesn’t need to form a uniform dough.
Add melted butter to the dry cake mix in a bowl.
Stir until crumbly. A spoon or fork works well—aim for a slightly floury crumb texture.
Assembly and baking
Dump the cherry filling into the prepared baking pan and spread evenly. Sprinkle the topping over the fruit; it won’t cover every spot and that’s fine.
Bake until the topping is golden brown and the filling bubbles around the edges. Check toward the end and lift the topping in spots to ensure it is cooked through.
Top Tip
Verify the topping is fully baked by lifting it in a few places; it should be dry and cooked through, not wet or floury inside.
Kitchen notes
- Organization: Read the recipe first and have ingredients and equipment ready. That makes the process smoother.
- Baking time: Oven temperatures vary. Use an oven thermometer if needed and note how your oven performs. Baking times are estimates and may need small adjustments.
- Type of cake mix: The recipe calls for about 2 cups (roughly half a large box) of cake mix. Using a whole box requires increasing the filling and using a larger pan.
- Topping method: Mixing the cake mix with melted butter in a bowl gives the best, non-floury texture. It’s worth the extra dish to wash.
- Filling: You can use store-bought pie filling for convenience, but adding some fresh cherries enhances flavor.
- Flavorings: A little almond or vanilla extract, or a pinch of cinnamon, complements cherries—use up to ½ teaspoon so the fruit flavor still shines.
- Ratio: A smaller proportion of topping to filling creates a pleasing contrast: crisp topping with generous fruit filling.
- Storing: Keep leftovers covered in the refrigerator for several days or freeze for up to a month. Rewarm before serving.
- Freezing before baking: You can assemble and freeze the unbaked pan, then bake from frozen—allow extra time in the oven. Alternatively, freeze after baking once fully cooled.
- Nutty variation: Add chopped pecans or walnuts to the filling for texture; if added to the topping they can brown quickly, so watch the bake time.
Related recipes you might like:
-
Chocolate Cherry Dump Cake
-
Cherry Almond Crisp (gluten-free)
-
Cherry Topping (or sauce)
-
Dump Cake Recipe (pantry staple dessert)
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Fresh Cherry Cobbler with Cake Mix
Ingredients
For the homemade cherry pie filling:
- 1.5 pounds of whole cherries, fresh preferred, or frozen (see notes)
- 4 tablespoons brown or white sugar
- 4 tablespoons lemon juice
- 4 tablespoons water
- 2 teaspoons cornstarch
- Flavorings, optional
For the topping:
- 2 cups yellow cake mix, or white cake mix
- ½ cup unsalted butter, melted
Instructions
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Preheat the oven to 350°F (180°C).
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Have ready an 8×11-inch ceramic or glass dish, or a 9-inch square or round pan.
For the cherry filling:
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Wash and pit the cherries, then halve them.
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Place cherries in a medium saucepan with lemon juice and sugar. Begin cooking over medium heat.
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Dissolve cornstarch in water to make a slurry.
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Add the cornstarch slurry in a thin stream while stirring. Cook for 1 minute after it starts to boil to remove any floury taste.
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Remove from heat and pour the filling into the prepared baking dish.
For the topping:
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Combine dry cake mix and melted butter in a bowl until crumbly and slightly floury.
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Sprinkle the topping evenly over the fruit layer without stirring it into the filling.
Notes
If using frozen cherries: They release more water and soften faster. Briefly cook to dissolve sugar and thicken with cornstarch; don’t overcook. Drain excess ice if present.
Baking time: Ovens vary. Use an oven thermometer and adjust times as needed.
Ratio: A lighter topping relative to filling yields a nicely crisp finish without being overly buttery.
Storing: Refrigerate leftovers or freeze for about a month. Thaw and warm before serving.